We Inspire New Tastes!
Our skilled culinary team has its pulse on the latest food trends throughout the world. It is connected via Kitchencounters™, our new culinary digital network. Experienced in working with top chefs throughout the world, our culinary team taps into the newest tastes, flavours and textures to create a truly unique food experience. Our chefs use quality ingredients as well as the best spices, herbs, flavours and other key components from all over the world to create customised and truly unique seasoning and coating systems.
Chef Adam Edwards
Senior Development Chef, Ossett, UK
- European experience in France learning classic French dishes
- Worked in an internationally acclaimed fish restaurant in Greece, alongside two top Swedish fish chefs
- Head chef at a Lincolnshire restaurant showcasing local produce using la plancha grill
- Experienced development chef working with fish and seafood, chicken, soups and sauces in ready meals, deli and added value
- Part of the Newly Weds Foods’s culinary team since 2018, working across a range of categories
- See Adam's Favorite Recipe
Classic Seabream Ceviche
sea bream fillets 4 (fresh as possible), skin removed
spring onions 2, finely chopped
red chilli 1, finely sliced
avocado 1/2, peeled, stoned and chopped
coriander a bunch, chopped
limes 3, zested and juiced
ginger a thumb-sized piece, grated
garlic 1/2 small clove, crushed
dried red chilli flakes 1 tsp
Sweet Potato sauce
1 large sweet potato diced
1 medium onion diced
Half a red chilli seeds removed
½ mango peeled and diced
500ml chicken stock
10g curry powder
- Put the sweet pot onion in a pan with a small amount of olive oil cook until soft
- Add chicken stock and boil for 5 minutes
- Add the blender and blend until smooth add water if needed( cocictancy of double cream)
- Seson to tatse
- Heat the grill to high. Brush the sweetcorn with 1 tbsp of olive oil and season well. Put on a baking tray and grill for 10-15 minutes, turning regularly until the corn is well charred.
- Remove the kernels by standing the cob on its end and carefully cutting down each side.
- Slice the sea bream into 2cm strips and put in a bowl.
- Whisk together all of the dressing ingredients with 3 tbsp of olive oil and some seasoning and pour over the fish.
- Leave to marinate for 20 minutes
- Add the sweet potato sauce to the bowl
- Arrange the fish on the sauce, scatter over the charred sweetcorn, spring onions, red chilli and avocado.
- Spoon over the dressing and scatter with coriander and queso fresco.
Chef Chris McGowan
Development Chef, Banbury, UK
- Trained at Kendall College, Kent, Red Seal qualified and Master Craftsman
recognised by the Craft Guild of Chefs
- Over 23 years’ expertise in food industry, leading brigades at Michelin and Rosette establishments across Europe, North America and Asia
- Lectured at the North West Culinary Institute of Vancouver
- Lead roles in branded restaurant sector in the UK, developing concepts and menus for casual, fine dining and high street restaurants
- Chef at an independent boarding school in Oxford
- Part of the Newly Weds Foods’s culinary team since 2016, working across a range of categories
- See Chris's Favorite Recipe
Grandmother’s Chicken Soup
For the Chicken
1 whole free-range chicken with skin-on best you can afford
6 or 7 medium carrots peeled and cut in half
2 large sweet onions peeled and cut in half
1/2 bunch dill washed
1 bunch parsley washed you can use the tops from the parsley root
3-4 parsley roots peeled and cut in half if large
3-4 stalks of Celery
1 tablespoon black peppercorns
A pinch of white pepper (to taste)
Fresh Nutmeg (to taste)
For the Matzo
1 cup matzo meal
1 tsp baking powder
1/4 tsp salt
1/3 tsp pepper
3 tbsp. melted schmaltz or vegetable oil chicken fat
1 tsp minced fresh dill
2 tsp fresh minced parsley
Take time to wash out your chicken under cold running water this will help keep the stock clear in the end as it rids any impurities that have been missed during the initial preparation process.
Now place the Chicken in a suitably sized pot and cover it in fresh, cold water.
Bring it to a gentle simmer where there are tiny bubbles in the water but they don’t break the surface – you will notice the surface of the water will start collecting impurities, skim this off with a cold metal spoon and discard.
You will need to be vigilant and do this a few more times during the cook.
Lets move on to the vegetables.
Clean off the skins of the carrots but DON’T peel them, a good scrub with a veggie brush is all that’s needed and cut them in half, length ways.
Wash and peel the parsnip roots, cut them in half lengthways and reserve the parsley stems and leaves.
Clean and peel the onions and cut them in half and the celery
Now the chicken has had the first cook, Remove it from the pot and drain the stock allow this to sit for a few hours to cool and the fat to rise to the top.
Skin the impurities off. You can now pick through the chicken, and cut into portions and add the vegetables into the pot.
This will now simmer for 2-3 more hours.
For the Matzo balls
Combine all the ingredients, we like a lot of green herbs in our recipe and mix well. Leave to stand for at least 45 minutes in the chiller or on the window sill. Bring a pot of well salted water to the boil and turn it down to a rolling simmer add the matzo balls to the pot and allow to poach the balls will poach for 30-45 minutes with a lid on, this will make sure they are really light and fluffy. We used dessert spoons, but an ice-cream baller is great to portion them.
Check the soup for seasoning we always had a dash of white pepper in ours as spice was a feature of Grandmas cookery.
Add a dash of vinegar and its ready to serve.
Always piping hot with 1 matzo ball on the top and a share of all the chicken and vegetables, occasionally we used to have leafy greens of beans added just before serving for added vegetables.
Chef Jamie Bosworth
Development Chef, Shirebrook, UK
- Trained at Castle College, Sheffield
- Over 25 years’ experience in the restaurant, catering and food industry
- Launched a string of successful restaurants, boasting food guide status, including recognition by the Michelin Guide
- Development chef experience in food to go, bakery, desserts and value added to name a few
- Based at Jigsaw Foods since 2012, sharing his culinary expertise, developing sauces, flavoured butters, melts and meal solutions